EP1421858A1 - Utilisation de triglycérides à chaine moyenne (MCT) pour l'amélioration du profil nutritionnel de la fraction lipidique d'un produit diététique pour diabétiques - Google Patents

Utilisation de triglycérides à chaine moyenne (MCT) pour l'amélioration du profil nutritionnel de la fraction lipidique d'un produit diététique pour diabétiques Download PDF

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Publication number
EP1421858A1
EP1421858A1 EP03026659A EP03026659A EP1421858A1 EP 1421858 A1 EP1421858 A1 EP 1421858A1 EP 03026659 A EP03026659 A EP 03026659A EP 03026659 A EP03026659 A EP 03026659A EP 1421858 A1 EP1421858 A1 EP 1421858A1
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Prior art keywords
acid
use according
composition
fat
vitamin
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EP03026659A
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German (de)
English (en)
Inventor
Horst Heirler
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Basis Gesellschaft fur Diaetetik und Ernaehrung M
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Horst Heirler Projekte Ernahrung Medizin Okologie
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Priority to DE20321830U priority Critical patent/DE20321830U1/de
Publication of EP1421858A1 publication Critical patent/EP1421858A1/fr
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
    • A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/201—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having one or two double bonds, e.g. oleic, linoleic acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the use of MCT or one of these containing dietetic food for special medical purposes complementary balanced nutrition / dietary treatment of adults and Adolescents with diabetes mellitus (diabetes).
  • Diabetes mellitus is a group of diseases associated with a chronic regulatory disorder of the metabolism.
  • a chronic increase in blood sugar (hyperglycemia) is characteristic results in a defect in insulin secretion or action.
  • the two The main types are the so-called type 1 diabetes, which is characterized by an absolute Insulin deficiency is due, and so-called type 2 diabetes, for one decreased secretion and / or decreased insulin sensitivity of the peripheral Tissues are characteristic.
  • the frequency of both types is related of about 1: 9.
  • the chronic regulatory disorder affects not only the carbohydrate but also fat, protein and electrolyte metabolism.
  • Hyperglycemia leads to Exceeding the kidney threshold for glucose to glucosuria, to one Glucose deficiency in muscle and fat tissue as well as an increase in Gluconeogenesis.
  • the disorder of the fat metabolism draws a restricted Synthesis and storage of neutral fats.
  • the Mobilization of depot fats stimulated and metabolic fat turnover increased.
  • the increased formation of acetoacetic acid and beta-hydroxybutyric acid causes ketosis, and there is increased oxidative stress. Since the formation of Lipoproteins intensify, the breakdown of which is delayed, however peroxidatively altered lipoproteins caused dyslipoproteinemia.
  • the disturbed Protein metabolism is due to an inhibition of protein synthesis and a marked increased protein breakdown.
  • the increasingly released amino acids go into gluconeogenesis and energy metabolism. If there is a lack of insulin moreover, the electrolyte metabolism is disturbed.
  • the consequences are cellular Potassium loss and secondary releases of water, sodium and acid-base balance.
  • Nutritional medicine treatment is an integral pillar of Diabetes therapy.
  • the goals of this therapy are: (a) the normalization of the Blood glucose levels to reduce the risk of complications, in particular Reduce complications, or even prevent them; (b) a lipid and Lipoprotein profile, which reduces the risk of macroangiopathy, and (c) reaching blood pressure levels that increase your risk of vascular disease decrease.
  • the metabolic conditions for this can and should be determined by a Lifestyle changes, especially a modified diet can be obtained. she are suitable for the prevention and treatment of obesity, hyperlipoproteinemia, cardiovascular disease, hypertension and kidney disease.
  • the aim of nutritional therapy for diabetes is therefore to reduce or even prevent the aforementioned risks for atherosclerotic vascular diseases with normoglycemia.
  • DNSG Diabetes and Nutrition Group
  • EAS European Association for the Study of Diabetes
  • DDG German Diabetes Society 2000
  • ADA American Diabetes Association
  • this means striving for a body mass index of 18.5 to 25 kg / m 2 by reducing the dietary fat energy consumed to 25 to 35% of the total energy, 60 up to 70% of the food energy% by carbohydrates and monounsaturated fatty acids with cis configuration and to structure the distribution of the food fat energy as follows: (1) saturated, especially long-chain fatty acids + trans-unsaturated fatty acids: ⁇ 8% (ADA ⁇ 7%), (2) cis-monounsaturated fatty acids (mainly oleic acid): 10 to 20%, (3) polyunsaturated fatty acids
  • Such a recommendation for diabetics largely corresponds to that for Normal population, like the food societies of Germany, Austria and Switzerland are expressed in their D-A-CH reference values from 2000 to have.
  • the DGG represents a slightly different position in that it accepts the admission Energy from dietary fats looks more liberal because it feeds the quality
  • fatty acids more crucial and strong on a low glycemic index stands out from food.
  • Dietary fats still make up around 36% of food energy and carbohydrates only 44 to 46%.
  • Saturated fatty acids provide almost 15% of the Food energy, monounsaturated about 13.5% and polyunsaturated 5.7 %.
  • the ratio of omega-6 to omega-3 fatty acids is 8: 1.
  • the maximum from the average amount of alpha-linolenic acid (C18: 3 Omega-3) amount of fish oil fatty acids produced is 0.15 g / day. If one estimates the amount supplied by the fish consumption at 0.1 g / day, so there is a daily supply of 0.25 g of Eicosapentaen + Docosahexaenoic acid. This corresponds to only about 0.1% of food energy intake and not, as recommended,> 0.2 energy%.
  • the D-A-CH reference values not met for vitamins. For the antioxidant vitamins E and C. it z. B. around 60 and 24%.
  • the present invention is therefore based on the technical problem to create dietary foods for patients with diabetes mellitus this Does not have disadvantages, so pathological changes in fat metabolism Treat nutritionally and thus regulate fat metabolism and helps to normalize and in this way limits the quality of life and ultimately prevent life-threatening complications, preferably Macro- and microangiopathies.
  • the inventive step is primarily that (a) medium-chain triglycerides (MCT) for the first time in the supplementary accounted for dietary treatment of diabetics to regulate and optimize Metabolic situation used and (b) this preferably in combination with unsaturated fatty acids, especially long-chain omega-3 fatty acids, for the special metabolic needs of diabetics as a supplementary balance Diet can be formulated in the form of spreadable fats and / or edible oils.
  • MCT medium-chain triglycerides
  • MCT medium chain triglycerides
  • Oleic acid C18: 1
  • LCT long-chain omega-3 fatty acids
  • Fish oils have the following key benefits: (a) bypassing the MCT Lymph pathway via the portal vein directly into the liver and are oxidized there, (b) MCT are not stored in adipose tissue, (c) MCT have 8.3 kcal / g fat Lower calorific value than long-chain fatty acids with 9.3 kcal / g fat.
  • omega-3 fish oil fatty acids C20: 5, C22: 6
  • C18: 3 omega-3 fatty acid alpha-linolenic acid
  • the present invention relates to the use of medium chain Triglycerides (MCT) and / or a medium chain triglyceride containing Composition for the dietary treatment of people with diabetes mellitus.
  • MCT medium chain Triglycerides
  • a medium chain triglyceride containing Composition for the dietary treatment of people with diabetes mellitus.
  • intermediate chain triglycerides refers to Triglycerides with an almost exclusive content of octanoic acid (caprylic acid; C8: 0) and / or decanoic acid (capric acid; C10: 0) according to the systematic and trivial names in chemical nomenclature.
  • the person skilled in the art preferably knows as sources for these medium-chain triglycerides Coconut and palm kernel fat.
  • MCT fats as a component of costs is limited. Therefore, the intake of MCT in the form of MCT-containing foods, e.g. B. Margarines, so that there are many opportunities for diabetics to get them consume. So far vegetable oils and oil mixtures for cooking and frying purposes as well as for serving salads and preparing other dishes the fatty acid spectrum desirable for diabetics is also not available are, it is advantageous, the principle of the problem solution according to the invention as well transferable to salad as well as cooking and roasting oils.
  • the dietary according to the invention contains Food as a fat / oil mixture therefore has comparable fatty acid compositions and ratios such as the fat phases of margarine and other spreadable fats with the nutritional physiological justified above and medical claim of a special suitability for nutrition regimes of Diabetics.
  • Food as a fat / oil mixture therefore has comparable fatty acid compositions and ratios such as the fat phases of margarine and other spreadable fats with the nutritional physiological justified above and medical claim of a special suitability for nutrition regimes of Diabetics.
  • the long-chain fish oil fatty acids are used not taken into account because they are sensitive to heat and particularly susceptible to oxidation, which could have an adverse effect on the taste of dishes prepared with it.
  • MCT are also an integral part of edible oils for the kitchen preparation of salads, soups or Stewing, sauces, dipping, dressings, dips, ketchups, chutneys and others Seasoning sauces, mayonnaise, tartar sauce and all other dishes below Use of vegetable, baking, roasting, deep-frying and grill oils or fats and the like. ⁇ . be made ready for consumption or ready to eat.
  • the Fat phase composition (a) 10 to 30% medium chain triglycerides, (b) Monoenoic acid (monounsaturated fatty acids), preferably oleic acid (C18: 1), preferably 20 to 60%, and / or (c) dienoic acid (s) (di-unsaturated Fatty acids) such as linoleic acid (C18: 2), preferably 10 to 35%, and / or (d) Trienic acid (s) (triple unsaturated fatty acids) such as alpha-linolenic acid, preferably 3 to 10%.
  • Monoenoic acid monounsaturated fatty acids
  • C18: 1 preferably 20 to 60%
  • dienoic acid s
  • s di-unsaturated Fatty acids
  • linoleic acid C18: 2
  • Trienic acid s
  • triple unsaturated fatty acids such as alpha-linolenic acid, preferably 3 to 10%.
  • Sources of oleic acid are primarily olive oil and rapeseed or canola oil.
  • the linoleic acid preferably comes from sunflower and rapeseed oil.
  • the alpha-linolenic acid is primarily introduced by rapeseed oil, but linseed oil also provides one suitable source for this.
  • the composition in the fat phase further Eicosapentaenoic acid and / or docosahexaenoic acid, preferably from marine fats and especially from mixtures of highly purified (refined) fish oils, values of 0.5 to 2% eicosapentaenoic acid and / or docosahexaenoic acid in the form of Triglycerides are favored.
  • the content of saturated long chain (> 12 carbon atoms) fatty acids (alkane fatty acids) in the Composition at most 6%.
  • saturated long chain (> 12 carbon atoms) fatty acids alkane fatty acids
  • these can be made from vegetable fats such as olive, Rapeseed and sunflower oil or coconut oil and / or cow's milk butter.
  • the composition in the fat phase is as follows: (a) Medium chain triglycerides 10 to 30%; (b) Saturated long chain fatty acids 0.5 to 6%; (c) oleic acid 20 to 60%; (d) Linoleic acid 10 to 35%; (e) alpha-linolenic acid 3 to 10%; and (f) Eicosapentaenoic and / or docosahexaenoic acid 0.5 to 2%
  • the fat phase of the composition contains for the Use according to the invention in addition to the components described above additionally as emulsifiers mono- and diglycerides of fatty acids (MDG like e.g. E 471), but no phosphatides such as lecithin, which act as natural emulsifiers for example in the form of by-products in fat refining.
  • MDG mono- and diglycerides of fatty acids
  • lecithin which act as natural emulsifiers for example in the form of by-products in fat refining.
  • fat-soluble vitamins preferably vitamins A, D, E and / or vitamin C. in the form of ascorbyl palmitate, ⁇ -carotene, butter and / or - in terms of highly unsaturated fatty acids - suitable flavoring aromas such as B. Rosemary extracts.
  • the following concentrations in the fat phase of 100 g of the emulsified end product are particularly preferred: 0.0002 to 0.002 g retinyl palmitate (vitamin A), 1 to 5 ⁇ g (40 to 200 IU) vitamin D 3 (cholecalciferol), 0.06 to 0.6 g ascorbyl palmitate, 0.02 to 0.2 g RRR- ⁇ -tocopheryl acetate (natural vitamin E).
  • z. B. a dietary fat (margarine) in addition to the metabolically elementary B vitamins vitamin B 6 , folic acid and vitamin B 12 , because these three B vitamins play an important role in the homocysteine metabolism.
  • Hyperhomocysteinemia is another, independent risk factor for vascular diseases as complications of diabetes mellitus, which can be countered with a good supply of these three vitamins.
  • the vitamins in the composition in the water phase are present in the following amounts (and preferred compounds): 0.01 to 0.25 g of vitamin C (as sodium ascorbate); 0.0005 to 0.005 g of vitamin B 1 (as thiamine mononitrate); 0.0006 to 0.006 g of vitamin B 2 (as riboflavin 5'-sodium); 0.0007 to 0.007 g of vitamin B 6 (as pyridoxine hydrochloride); 0.0015 to 0.015 mg B 12 (as cyanocobalamin); 0.007 to 0.07 g niacin (as nicotinamide); 0.0002 to 0.002 g folic acid (as pteroyl monoglutamate).
  • Zinc, chromium and manganese effectively contribute as cofactors and activators Regulation and normalization of the intermediate metabolism of diabetics.
  • Zinc is also known to be deficient in diabetics and one There is a connection between zinc, glucose metabolism and insulin. a there is such a connection equally between glucose metabolism and the chrome supply.
  • composition additionally in the aqueous Phase zinc, chromium and / or manganese.
  • the respective salts of these Trace elements all come in the directive 2001/15 / EG from 15. 02 2001 and accordingly in Appendix 2, List A to ⁇ 7 Paragraph 1 Sentence 1 No. 1, Paragraph 2 of the German diet VO i. d. F. chemical compounds listed on December 21, 2001 in question as additives for special nutritional and dietary purposes in the context of diet plans for a special diet or are permitted for special nutritional purposes. It is preferably according to the invention to those which are characterized by high water solubility distinguish and do not have a pro-oxidative effect in use.
  • Especially suitable concentrations are 0.00225 to 0.015 g zinc; 0.03 to 0.1 mg chromium and 0.002 to 0.005 g of manganese in the aqueous phase of 35 to 40 g of the one Fat phase of 60 to 65 g and thus having a total mass of 100 g End products.
  • composition for the use according to the invention is preferred because of its main components in Marketed in the form of margarines and / or edible oils.
  • the dietary food according to the invention contains margarine in the Water phase preferably either about 20 or 35% water and in the The fat phase is either 80 or 65% fat.
  • Formulation examples are given in the following two tables 1 and 2. Recipes for diabetic fats Margarine with 80% fat Margarine with 65% fat oil rapeseed oil 35.0 g rapeseed oil 45.0 g rapeseed oil 69.43 g MCT fat 18.0 g MCT fat 10.0 g MCT oil 15.0 g olive oil 13.0 g Sunflower oil 10.0 g Sunflower oil 7.0 g Sunflower oil 15.0 g Fish oil concentrate 3.0 g Fish oil concentrate 3.0 g Fish oil concentrate 3.0 g retinyl palmitate 0.001 g retinyl palmitate 0.0011 g RRR- ⁇ -tocopheryl-acetate 0.10 g RRR- ⁇ -tocopheryl-acetate 0.10 g RRR- ⁇ -tocopheryl-acetate 0.10 g RRR- ⁇ -tocopheryl-acetate 0.10 g ascorbyl 0.470 g ascorbyl 0.470 g Mono and Diglycerides of fatty acids 0.331
  • the MCT fat possibly with other, is primarily medium-chain Triglyceride-containing natural fats, melted, the temperature Must not exceed 60 ° C. Then at the same temperature Vegetable oils added. The fish oil concentrate and the other fat-soluble ones Ingredients are only added to the liquid mixture immediately before Homogenize added.
  • the aqueous phase is then slowly added to the fat phase at 40 to 50 ° C, and with a knife shaft rotating at high speed it becomes a homogeneous one Emulsion formed.
  • the crystallization and kneading into a spreadable Product are made in a manner customary in margarine production A and B units (scraper and rest tube) existing votator.
  • the packaging is carried out at 15 ° C and the product is on one stored in a cool place, frozen if necessary (freezer).
  • the shelf life at 4 ° C is usually 3 months, under particularly good circumstances (frozen, none Access of atmospheric oxygen) also 6 months and longer.

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  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Veterinary Medicine (AREA)
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  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Emergency Medicine (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Oils And Fats (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
EP03026659A 2002-11-22 2003-11-19 Utilisation de triglycérides à chaine moyenne (MCT) pour l'amélioration du profil nutritionnel de la fraction lipidique d'un produit diététique pour diabétiques Ceased EP1421858A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE20321830U DE20321830U1 (de) 2002-11-22 2003-11-19 Mittelkettige Triglyeride (MCT) zur ernährungsphysiologischen Optimierung des Fettsäurenspektrums in einem diätischen Lebensmittel für Diabetiker

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10254584A DE10254584A1 (de) 2002-11-22 2002-11-22 Verwendung von mittelkettigen Triglyceriden (MCT) zur ernährungsphysiologischen Optimierung des Fettsäurenspektrums in einem diätetischen Lebensmittel für Diabetiker
DE10254584 2002-11-22

Publications (1)

Publication Number Publication Date
EP1421858A1 true EP1421858A1 (fr) 2004-05-26

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US (1) US20040151757A1 (fr)
EP (1) EP1421858A1 (fr)
DE (2) DE10254584A1 (fr)

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EP1643863A2 (fr) * 2003-07-10 2006-04-12 Carl A. Forest Aliments, boissons, condiments, epices et sauces pour salades a complements specialises
CN102934701A (zh) * 2012-12-03 2013-02-20 徐州绿之野生物食品有限公司 一种银杏营养油及其制作方法
EP3941456A1 (fr) * 2019-03-22 2022-01-26 Société des Produits Nestlé S.A. Procédés utilisant des triglycérides à chaîne moyenne administrés avant un repas pour réduire le glucose postprandial à la suite du repas

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US8183227B1 (en) 2011-07-07 2012-05-22 Chemo S. A. France Compositions, kits and methods for nutrition supplementation
US8168611B1 (en) 2011-09-29 2012-05-01 Chemo S.A. France Compositions, kits and methods for nutrition supplementation
GB201210699D0 (en) 2012-06-15 2012-08-01 Vitaflo Ltd Nutritional food
JP6896220B2 (ja) * 2014-10-30 2021-06-30 不二製油株式会社 長鎖多価不飽和脂肪酸含有油脂およびそれを含有する食品
JP7370317B2 (ja) * 2017-08-10 2023-10-27 ザ チルドレンズ メディカル センター コーポレーション 魚油および／またはオメガ３脂肪酸を含むエマルジョンに関する方法および組成物
CN115005287B (zh) * 2022-06-17 2023-08-25 江南大学 一种适用于糖尿病病人用特殊医学用途配方食品脂肪组件
CN118633736B (zh) * 2024-08-16 2025-03-21 浙江衡美健康科技股份有限公司 一种甘油二酯、甘油三酯混合脂肪粉及其制备方法和应用

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